Peach Hand Pies with Cinnamon Glaze
Servings 12 hand pies
Equipment
- Baking Sheet
- Wire Cooling Rack
Ingredients
Peach Hand Pies:
- 2-3 small ripe peaches, peeled, pitted, and diced
- ¼ cup brown sugar
- 2 tsp butter
- 2 tsp cornstarch
- ½ tsp vanilla extract
- ⅛ tsp ground cinnamon
- Pinch of salt
- 1 box pre-made pie crust (two crusts total)
- 1 egg, well beaten
- Turbinado sugar
Cinnamon Glaze:
- ½ cup powdered sugar
- 2½ tsp whole milk
- ¼ tsp ground cinnamon
Instructions
- Drain the diced peaches in a strainer to remove excess juice.
- Heat a skillet over medium heat and add the peaches, sugar, butter, cornstarch, vanilla, cinnamon, and salt. Cook, stirring often, for 3-4 minutes. Remove from the heat and let cool and thicken.
- Roll out both of the pie crusts on a lightly floured surface. Cut out 24 rounds with a cookie cutter (a glass jar or anything round will work too). You'll need to re-roll the dough to get all 24 rounds.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Place a spoonful of cooked peaches in the center of 12 of the rounds. Top each round with another pie round, and press the edges together very firmly. Crimp all edges with a fork.
- Brush some egg wash on the top of each hand pie, then cut an X in the top for venting. Sprinkle each hand pie with some turbinado sugar.
- Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool.
- Make the cinnamon glaze by combining the powdered sugar, milk, and cinnamon until smooth.
- Place the cooled hand pies on a wire cooling rack over parchment paper.
- Drizzle the cinnamon glaze over each pie. Serve and enjoy.